Shakshuka aka eggs in spicy tomato sauce

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 2

By tonythetyger

(1 Vote) 4


  • 1 yellow pepper sliced

  • 1 tin whole peeled tomato

  • 1 tbsp tomato puree

  • 1/2 tbsp fresh red chilli chopped or 1 tsp chilli powder

  • 1 bread (to serve)

  • 1 tsp paprika

  • 4 eggs

  • 1 tsp cumin

  • 2 cloves garlic chopped

  • 1 onions chopped


  1. Fry the onion, garlic and chilli with spices.
  2. Add pepper and allow to soften.
  3. Add tomatoes and crush with a spoon.
  4. Add the tomato paste and some water and allow to cook for 20-30 minutes. It should look like a thickish paste but still have some liquid.
  5. Make holes in the sauce with the back of a spoon and add the eggs in. Allow to cook until set (about 3-5 minutes) and cover with a lid. Serve with fresh bread.

Handy Hint

You can add herbs at the end - parsley and coriander are very nice. You can also add different vegetables eg courgettes, other colour peppers.

Additional Information

  • Can Freeze

  • Make Ahead

  • Kids can help

  • middle eastern

  • tomato

  • Main Course

  • Brunch

  • Low fat

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

Avg. user rating:


Rate this recipe

Your comments

  • 19/02/13 20:54

    My husband and I had this for dinner last night and loved it. Will definitely be on the regular menu for our house.

  • Moominmamma86 07/02/13 16:34

    I'm going to try this tonight. Thanks mumsnet! The recipe reminds me of 'huevos rancheros' but with different flavourings. Yum.

  • d0gFace 22/02/11 21:29

    Thanks for this, going to try it out next week. :)

  • 07/02/11 21:14

    You can freeze the sauce and then reheat and add the eggs. Very tasty quick supper. This feeds a hungry me and dh with a salad but everyone's appetities are different.